Nutraceuticals from fruits and vegetables

1. In order to be an aliment/nourishing food, a product must have the basic qualities:

a. innocuousness (to be hygienic and unpolluted)

b. nutritive value

c. positive sensorial qualities

d. all the above

2. The main purpose of the vegetable and fruit consumption is assuring _______, whereas other
foodstuff groups assure the energetic qualities

a. catalytic needs

b. nutritive needs

c. either

d. both

3. To maintain a good health we need 50 nutrients that fall into six basic groups:

a. glucose, protein,

b. lipids, vitamins,

c, minerals, water.

d. all the above

4. The most important trophines/nutrients are proteins with essential amino acids, lipids with
essential fatty acids, mineral salts, vegetal fibres and vitamins

5. The _______ is a natural prophylactic (preventive) or curative quality of certain foodstuffs

a. dietetic value
b. ethnic value

c. protein value

d. nutrient value

6. _________ have a natural dietetic value

a. fresh juices

b. wine

c. fruits and vegetables

d. cereals

7. Vegetables and fruits normally occupy about __ of the caloric value of the food ratio, which
should be consumed by all people.

a. 14-17 %

b. 90-95%

c. 10%

d. 65-85%

8. A consumption exceeding _______ is not recommended since the intestinal transit may be
troubled by an excessive fibre supply

a. 1 kg/day

b. 3 kg/day

c. 1.5 kg/day

d. none of the above

9. Children, pregnant or breastfeeding women, as well as the workers from polluted or toxic
sectors, should consume the maximum ratio (17%) of the calorific value.
a. true

b. false

10. Numerous vegetal products have entered and are still entering the human alimentation for
instance

a. nettle

b. dandelion

c. either

d. both

11. Among vegetables, salads, endives, spinach, garlic, onion, horseradish, green peppers,
tomatoes, dill, thyme, basil, root crops, artichoke, peppergrass have high

a. nutraceutical value

b. biological value

c. calorific value

d. all the above

12. Among fruits, walnuts, black currants, blackberries, savine and wild roses have high
nutraceutical value.

13. Among the tropical products, citric fruits (especially lemons, grapefruit, bitter oranges and
bergamots), ginger, curcuma (from curry), pine apple, papaya, etc.

14. Several processed products with nutraceutical role are red wine, paprika, green pepper pastes,
black currant liquor, tomato products, blackberry products, edible walnut and grape seed oils, etc

15. Main root crops with dietetic and medicinal value are

a. carrots, radishes
b. beet

c. root of parsley, root of celery

d. all the above

16. The entire group of the Alliaceous vegetables (garlic, onion, parsnip, etc) contains organic
compounds with ____ that intensify the redox cycle of glutathione and activate specific
immunity types

a. sulphur

b. sodium

c. potassium

d. phosphorus

17. ____ is also considered an efficient remedy against the intestinal parasites.

a. potato

b. garlic

c. papaya

d. broccoli

18. _______ is a selective disinfectant, irreplaceable in the intestinal infections

a. ethanol

b. benzoate

c. thyme

d. none

19. The large diversity of species of cabbage, broccoli, heads of cabbage (white, red and Savoy),
cauliflower of all colours and the Brussels sprout have _____ proven by their remarkable
contents in polyphenols, flavones and condensed tannins
a. anti bacterial activity

b. anti viral activity

c. antibiotic activity

d. anti-radical activity

20. The anthocyanic pigments from the black grapes are used in the prophylaxis of many
diseases, where the free radicals are involved for ameliorating the flexibility and reducing the
permeability of capillaries for _____ protection

a. retina

b. blood

c. heart

d. artery

21. ____ are the bioactive substances from citric fruits, tea and wine that have an
anti-inflammatory activity

a. polyphenols

b. flavanoids

c. tannins

d. anthocyanins

22. Due to the antioxidant effect of carotenoids (β carotene, lycopene, etc), tocopherols,
L-ascorbic acid, polyphenols, capsaicin, resveratrol and other constituents from the horticultural
products, many types of _____ can be prevented

a. diabetes

b. viral infections

c. cancer

d. liver diseases
23. Fiber contents of fruits and vegetables aid in reducing the risk of cardiovascular disease and
obesity

24. ______ having highest levels of vitamins and minerals, offer added benefits by adding
roughage and bulk and prevent the drying out of intestinal contents.

a. processed foods

b. packaged food items

c. raw leafy vegetables

d. food extracts

25. Raw vegetables are generally used as_____, which help to maintain the gastrointestinal
motility and its health

a. salad

b. ingredient

c. condiment

d. preservative

26. A plate of salad may include a large variety like cabbage, carrot, radish, tomato, onion,
turnip, arugula, broccoli, spinach, kale, cabbage, dandelion greens, swiss chard and watercress.

a. true

b. false

27. Benefits of green salad

a. intense flavor

b. vivid colors

c. crispy rich texture

d. all the above

28. Which vitamin is high in salad?

a. vitamin a

b. vitamin c

c. vitamin b complex

d. vitamin k

29. What are the various benefits of green salad?

a. weight management, gastro intestinal function enhancement

b. prevents constipation, prevents metabolic disease, prevents oxidative stress

c. enhance immunity, rich in vitamins, minerals

d. reduce chronic and cardiovascular diseases

e. all of the above

30. Consumption of green salads reduces risk of

a. neural tube defects in infants

b. megaloblastic anemia

c. both

d. neither

31. Fruits and vegetables like carrot, potato, soyabean, cowpea, can also be used as bioreactor,
helping in anaerobic digestion.

32. Fruits and vegetables, help in anaerobic digestion, thereby helping in conversion of organic
matter with conversion rate being

a. 40-50%
b. 70-95%

c. more than 95%

d. less than 70%

33. Production of hormones, protein and even edible vaccine against various pathogens of man
and animals including anthrax, E. coli, Japanese encephalitis, Helicobacter pylori, Hepatitis,
parvovirus, papilloma virus, Newcastle disease are done by fruits and vegetables used in
bioreactors.

34. Fruits and vegetables are commonly used by us can serve an important prophylactic and
therapeutic role ingredient of food in our day to day life.

35. Fruits and bioactive compounds:

Fruits Bioactive compound Health effect Disease treatment

Pineapple Bromelin Antihelmintic, Diabetes,
Uterine tonic Wound
Lime, lemon Citral, Blood purifier, Asthma
Hesperidine glycosides Body purifier
Guava Eugenol, Laxative Diarrhea
essential oil,
minerals
Custard apple Acrid Immunity enhancer Cancer,
Wound
Pomegranate Proteins, Breast cancer,
minerals, Alzheimers disease
vitamins,
pectin

36. Vegetables and bioactive compounds:

Vegetables Bioactive compounds Health effect Disease treatment

Ladies finger Mucilage Hypolipodemic Ulcer
Tamarind Cardiac glycoside, Anti inflammatory, Diabetes
Tartaric acid Antioxidant
Cabbage Beta carotene Antioxidant, Asthma,
Improve digestion Cancer
Broccoli Sulphoraphane, Antioxidant, Cancer
Quercetin, Reduce cholestrol
Polyphenols
Beet Betacyanin Tuberculosis,
Obesity
Tomato Lycopene Antioxidant CVD,
Cancer

Soy protein – Nutraceutical drug delivery

1. Nutraceutical delivery through oral route is most acceptable, preferred route, non-invasive and
doesn’t involve special nor complex instruction.

1. true

b. false

2. _______ foods are those that when consumed regularly exert a specific health-beneficial effect
beyond their nutritional properties.

a. functional

b. raw

c. processed

d. fermented

3. According to the ________, functional foods are “foods or dietary components that may
provide a health benefit beyond basic nutrition”.

a. FSSAI
b. International Food Information Council (IFIC)

c. ICAR

d. WHO

4. Soy proteins are used extensively in food manufacturing, because of their functional
properties, low cost, availability, and high nutritional value and degradable by digestive enzyme

5. ______ (Glycine max L.) is currently one of the most abundant sources of plant proteins.

a. casein

b. whey

c. soybean

d. lipoprotein

6. The enriched form of soy protein, known as _______, has been reported to have high
nutritional values and ingredient functionalities and an important source of dietary protein.

a. soy protein extract

b. functional soy food

c. soy protein isolate

d. none

7. Soy protein is unique among the plant-based protein because it is associated with

a. isoflavone

b. polyphenols

c. tannins

d. anthocyanin
8. Soy protein is considered a complete protein that it contains most of the essential amino acids
and nutritional value that are found in animal proteins.

a. true

b. false

9. SPI possesses a balanced composition of polar, nonpolar, and charged amino acids, allowing a
variety of drugs to be incorporated.

10. In an aqueous environment, glycinin and β-conglycinin exist as globular structures consisting
of a hydrophilic shell and hydrophobic kernel, together with a certain amount of small
water-soluble aggregates.

11. Upon addition of dissolvent or cross linking agents, SPI molecules continue to aggregate and
form various structures such as

a. microspheres,

b. hydrogels

c. polymer blends

d. all the above

12. Soy protein nanoparticles can be prepared either from a freshly prepared SPI by desolvation
or from the glycinin fraction of defatted soy flour extraction using a simple coacervation method.

13. ______ property makes the Soy protein an ideal coating material for the encapsulation of
bioactive compounds in the form of hydrogel, Tablet and Microspheres

a. gel

b. liquid

c. solid

d. none
14. Protein hydrogels are undoubtedly the most convenient and widely used matrix in food
applications.

15. Soya protein acts as a ____ for the development of nutraceutical delivery systems.

a. enzyme

b. substrate

c. base

d. catalyst

16. A hydrogel is an infinite water-swollen network of hydrophilic polymers that can swell in
water and hold a large amount of water while maintaining a network structure.

17. Biodegradable hydrogels have been widely researched to carry, protect and modify the
delivery of a wide variety of pharmaceutical compounds including nutraceuticals.

a. true

b. false

18. Limitations of these hydrogels for food applications is that they contain components that are
_______ for regular consumption by healthy individuals

a. toxic

b. prone to damage

c. not generally recognized as safe

d. none

19. In the food industry, the use of food proteins to develop environment-sensitive hydrogels for
nutraceutical delivery constitutes an interesting strategy
20. The heat needed to produce these gels limits their application to formulations that do not
contain heat-sensitive ingredients.

a. true

b. false

21. The most common techniques used to prepare protein based microparticles are spray drying,
emulsifying-cross linking or coacervation and cold-gelation

22. SPI is generally used as an individual coating material, but can also be mixed with _____
which favors better protection, oxidative stability and drying properties

a. other proteins

b. fats

c. fibres

d. polysaccharides

23. For Soy protein isolate, microencapsulation is carried out by spray drying and coacervation
technique.

24. Nanoparticles have increasingly been used for a variety of applications, most notably for the
delivery of therapeutic and diagnostic agents

a. true

b. false

25. Protein nanoparticles offer a number of advantages

a. biocompatibility

b. biodegradability
c. either

d. both

26. Nanoparticles are solid colloidal particles ranging in size from about

a. 10 nm to 1000 nm

b. 50 nm to 100 nm

c. 1000 nm to10000 nm

d. 5 nm to 20 nm

27. Particle size, particle morphology, and surface charge of nanoparticles can be controlled

a. true

b. false

28. Nanoscale drug delivery systems can carry or deliver a variety of therapeutic and diagnostic
agents such as small molecules, peptides, proteins, and nucleic acids while releasing the active
molecules in a controlled manner.

a. true

b. false

29. Nanocarriers can improve the solubility and stability of encapsulated drugs, providing an
opportunity to reevaluate drug candidates that were previously ignored because of poor
pharmacokinetics.

a. true

b. false

30. Site-specific drug delivery can be achieved using nanoparticles delivered through various
routes of administration.
a. true

b. false

31. The selection of nanoparticle materials is dependent on many factors including

a. size of nanoparticles needed,

b. inherent properties of the drug such as aqueous solubility and stability,

c. drug release profile desired,

d. surface charge and hydrophobicity of nanoparticles,

e. biocompatibility and biodegradability of nanomaterials, and

f. antigenicity and toxicity of the product.

g. all the above

32. Increasing protein unfolding and decreasing intramolecular hydrophobic interactions are
crucial to the formation of protein nanoparticles

a. true

b. false

33. Organic solvents such as acetone and ethanol have been used as anti-solvents for the
preparation of protein nanoparticles.

34. Crosslinking stabilizes the protein nanoparticles and reduces enzymatic degradation and drug
release from the nanoparticles.

35. Drugs can be loaded into particles by surface adsorption or by entrapping the drugs in the
particles during the preparation process.

36. Soy protein based nutraceutical delivery system has excellent potential.
37. Soyprotein as carrier for nutraceutical compounds

Wall material Core material Dosage form

Soy protein isolate Riboflavin Tablets and hydrogels
Soy protein isolate Riboflavin Microspheres
Soy protein isolate Curcumin Tablet

38. Microencapsulation process by spray drying and soy protein isolate as wall material delivers
a number of core materials like, orange oil, flavor, casein hydrlysate, alpha tocopherol, fish oil,
riboflavin